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Metabolites Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Different Bacillus Strains during Fermentation

Title
Metabolites Profiling of Cheonggukjang, a Fermented Soybean Paste, Inoculated with Different Bacillus Strains during Fermentation
Authors
백진경
Issue Date
2010
Department/Major
대학원 식품공학과
Publisher
이화여자대학교 대학원
Degree
Master
Advisors
김영석
Abstract
본 연구에서는 발효 시간 및 접종 균주를 달리한 제조 방법에 따른 청국장 내 대사체의 생성 특성을 규명하고자 하였다. 이를 위하여 gas chromatography-time-of-flight-mass spectrometry (GC-TOF-MS) 의 기기 분석과 principal component analysis (PCA) 그리고 partial least squares discriminant analysis (PLS-DA)의 통계적 분석을 사용하여 Bacillus amyloliquefaciens CH86-1, Bacillus licheniformis 58, Bacillus licheniformis 67 균주를 각각 접종한 청국장 내 발효 대사체들을 프로파일링 하였으며, 이를 비교 분석하였다. 총 20 개의 아미노산, 10 개의 당 및 5 개의 당알코올, 7 개의 유기산등이 동정되었다. 대부분의 대사체 종류는 접종 균주를 달리한 제조방법에 관계 없이 동일하였으며, 발효가 진행됨에 따라 대부분의 아미노산은 증가하였으나 sucrose, fructose, glucose를 포함한 당류는 급격히 감소하였다. PCA 분석을 통하여, 발효기간과 접종균주를 달리한 제조방법에 따라 청국장이 분리되었으며, 대부분의 아미노산과 당은 분리에 있어서 주요하게 기여하였다. PLS-DA에 의한 접종 균주를 달리한 제조방법에 따른 분리에는 mannose, xylose, lactic acid, ribose, glutamic acid, proline 등의 대사체가 기여하였다.;Metabolites profiling of Cheonggukjang inoculated with different Bacillus strains such as Bacillus amyloliqueciens CH 86-1, Bacillus licheniformis 58, and Bacillus licheniformis 67 during fermentation was performed by using a gas chromatography-time of flight-mass spectrometry (GC-TOF-MS) followed by multivariate statistical analysis after a derivatization. A total of 20 amino acids, 10 sugars, 5 sugar alcohols, and 7 organic acids were identified in the three different Cheonggukjang samples. In accordance with fermentation time, most of amino acids showed increasing pattern in their amounts. On the other hand, most sugars including sucrose, fructose and glucose had decreasing pattern and the amounts of organic acids were varied. Although, some organic acids such as oxalic acid, succinic acid, malonic acid, acetic acid were not detected in the unfermented sample, they were identified after fermentation. In PCA plot, most of sugars and amino acids mainly contribute to differentiate Cheonggukjang sample according to fermentation time. On the other hand, mannose, xylose, lactic acid, ribose, glutamic acid, and proline were mainly responsible for differentiating of Cheonggukjang sample in accordance with differently inoculated strains by PLS-DA.
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일반대학원 > 식품공학과 > Theses_Master
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